Executive Sous Chef at Auberge Collection

Mountain Village, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Aug, 26

Salary

110000.0

Posted On

21 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Food Preparation, Portion Control, Plating And Garnishing, Food Safety, Recipe Adjustment, Kitchen Management, Staff Supervision, Inventory Management, Luxury Hotel Operations

Industry

Hospitality

Description

Company Description Madeline Hotel & Residences, Auberge Collection is proud to be the only Forbes Travel Guide five-star resort in the historic community of Telluride, Colorado. Named one of the Top 10 in the U.S. by Travel + Leisure, this luxurious property blends Auberge’s distinctive flair for authentic and elevated experiences with the local flavor of the destination. Surrounded on three sides by the dramatic 14,000-foot peaks of the San Juan Mountains, Madeline has become the region's premier year-round basecamp for alpine adventure. Our talented team is world-class with a strong commitment to service standards and a passion for creating unique and authentic experiences. Employment at The Madeline encompasses both professional enrichment and competitive benefits, including: team member rates, team member discounts, ski and wellness reimbursement and tuition reimbursement. The targeted compensation range for this full time year round, exempt position is $80,000-$110,000/year. The position offers a competitive compensation package presented by Auberge Resorts Collection. Job Description Join our team as Executive Sous Chef and become one of the authors of our story. As part of the Auberge family, you will work under the guidance of the Executive Chef to ensure a memorable culinary experience is provided to each guest. This role is responsible for the consistent and superior quality of all food items produced from the kitchen. We are looking for an individual who is passionate about their craft, creative and driven. They will have the desire to provide guidance to others and demonstrate a strong work ethic. Previous culinary leadership experience in a full-service luxury hotel is preferred. Lead the various levels of Cooks to ensure that all food is tastefully prepared as scheduled, portions are controlled per specification, and plates are properly garnished and attractively presented. Ability to step into any culinary station in the kitchen. Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out of stock items or possible shortages. Use safe food handling procedures and maintain a safe working environment by using proper food handling skills and food safety guidelines. Able to adjust recipes to accommodate guest requests and allergies. Qualifications A minimum of 2 years experience in a similar position is required. Able to work on a flexible schedule, including week-ends and holidays, according to department needs. Food Safety Certification. Graduate of professional Culinary program from accredited institution. The comprehensive benefit package for this position includes paid time off, sick and safe time, Medical, Dentaland Vision healthcare plans, 401(k) plans with employer contribution, Health and Flexible Spending Account programs, Employee Assistance Program and Company stay discounts. Benefits package may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. Benefits package may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. Apply and explore more career opportunities through the Auberge Resorts Collection career page. The application deadline for this role is May 19th, 2024. However, this position is often required year-round, and it's probable that it will be reposted in the future. Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge About Friedkin Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports. Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo. The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus. For more information, please visit www.friedkin.com Job Type: Management

Responsibilities

The Executive Sous Chef works under the Executive Chef to ensure superior food quality and a memorable culinary experience for guests. Responsibilities include leading cooks, managing food preparation, and maintaining strict food safety standards.